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#WFD – Simple Fish and Coconut Curry
Bake uncovered at 180C for 30 minutes or until the hake flakes easily
POLOKWANE – Take your family on an Asian adventure with this delicious recipe.
What’s for Dinner says this is an easy to prepare fish curry that is mild enough for the whole family to enjoy!
Ingredients
- 15ml sunflower oil
- 1 onion, chopped
- 5ml ginger, peeled and chopped
- 15ml fresh coriander, chopped
- 15ml rajah mild & spicy curry powder
- 2ml turmeric, ground
- 1 x KNORR Cream of Tomato Soup
- 200ml water
- 200ml coconut milk
- 50ml tomato paste
- 15ml chutney
- 500g skinless hake fillets
Method
- Heat oil and sauté onion until tender
- Add ginger, coriander, curry powder and turmeric and fry for 1 minute stirring constantly
- Mix the contents of the sachet of KNORR Cream of Tomato Soup with the water and coconut milk and add it to the pan
- Stir in the tomato paste and chutney and allow to simmer until thickened
- Place the seasoned hake into the base of a casserole dish and pour the sauce over
- Bake uncovered at 180C for 30 minutes or until the hake flakes easily
